DAYE BENSA COFFEE

Background

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Malawo Daye Bensa coffee is sourced from Dadahe, named after the nearby kebele and river, Dadahe—an area defined by lush vegetation, cool air, and fertile soils at elevations of 2,100 to 2,300 meters above sea level. he name Malawo means “honey” in Sidamic, a word that reflects both the sweetness of the land and the gentle, welcoming character of the community.

 

The region carries deep natural and cultural meaning. “Daguche,” a tree species found abundantly across the landscape, is a familiar presence in daily life, while “Dadahe” refers not only to the river but also to a native tree whose flowers have traditionally been used as a remedy for koso disease. These elements reflect a place where nature is inseparable from knowledge, health, and tradition.

 

Malawo coffee is produced in close collaboration with 255 dedicated coffee suppliers and farmers, each contributing cherries grown under demanding high-altitude conditions that encourage slow maturation and refined flavor development. 

 

High Selection Lots

Malawo Daye Bensa lots are High Selection, sourced from high-altitude lots in select areas, ensuring traceability, quality, and expression of the region’s unique terroir.

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Malawo Daye Bensa – Washed 

Score: 87.5–88+

Processing: Washed

Selection Level: High Selection

Sourcing Areas: Bensa / Arebegona

Flavor Notes: Herbal, spicy, orange, lemon, rue, lemongrass

Malawo Daye Bensa – Honey

Score: 87.5-88+

Processing: Honey

Selection Level: High Selection

Sourcing Areas: Bensa / Arebegona

Flavor Notes: 

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The coffees processed at Malawo are a reflection of their name—honey—expressing natural sweetness, balance, and warmth shaped by highland land and careful hands. Each cup carries gentle clarity and depth, a sweetness earned through altitude, patience, and close collaboration between farmers and nature.

Malawo Daye Bensa is offered as a sweet expression of Sidama highland terroir, honoring tradition while flowing steadily toward the future.

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